Lighter creamy coleslaw
- July 2018
- Serves 8
- Hands-on time 15 min
A lighter take on the classic barbecue side, with a fresh herby dressing. It’s lower in calories than the mayo-laden stuff and tastes just as good too.
- Gluten-free recipes
- Vegetarian recipes
- 6g (0.5g saturated)
- 5.5g (5.3g sugars)
- 250g fromage frais
- 4 tbsp mayonnaise
- Finely grated zest and juice ½ lemon
- 1½ tsp caraway seeds, lightly toasted in a dry pan
- Large handful fresh tarragon and parsley leaves, chopped
- 1 large carrot
- 1 large fennel bulb
- Bunch spring onions
- ½ hispi (pointed) cabbage
- In a large bowl, mix together the fromage frais, mayonnaise, lemon zest and juice, most of the caraway seeds and all the herbs. Season
well with salt and pepper.
- Peel the carrot, then use a julienne peeler (or the coarse side of a box grater) to make long strands. Toss into the dressing.
- Finely slice the fennel (reserving the green fronds), spring onions and cabbage and add to the bowl. Toss well to combine. Transfer the coleslaw to a serving dish, top with the remaining caraway seeds and reserved fennel fronds to serve.
If you can’t find fromage frais use low-fat natural yogurt instead.
Make 2-3 hours ahead, cover and chill until ready to serve. The coleslaw will keep in the fridge for up to 2 days but the veg won’t be as crunchy.
We reduced the amount of mayonnaise and replaced high-fat cream with lower-fat fromage frais to bring the fat content down. (Using low-fat mayonnaise will bring it down further.) Fresh herbs add flavour.
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